Apple strudel

Even mountain cuisine is present in traditional Italian cookery, especially that of the Alto Adige, with its exceptionally tasty recipes suitable for any occasion, but particularly when lovers of good food are around, and are hungry, with their mouths watering for the authentic flavours and aromas of the Alpine region! Well, so as to continue with our mission to find the most inviting recipes from wherever they may derive, today we have unearthed the most amazing recipe for apple strudel, a dish that is perfect during autumn, especially when the first cold days of the year arrive, during which time the urge to indulge in a rich dessert is irresistible. This Alpine specialty will also be loved by children because with apples you get a sweet fruit that can be enjoyed even more if combined with cinnamon and jam - as is the case of this delicious recipe that we offer today, perfect for rounding off a lunch or dinner.

Soak the raisins in warm water. Peel the apples, core them, and then cut them into cubes. Coarsely chop the nuts. Roll out the dough and prick it with a fork. Spread the dough with your favourite jam, but don’t overdo it. Arrange the apples in the centre, then add the nuts, drained raisins, brown sugar, breadcrumbs, and cinnamon. Fold over and seal the dough, and bake at 180°C for 40 minutes after brushing well with egg yolk.